The complex flavours will be well balanced by a fruity Pinor Noir.
Capers already have a salty flavour so be sure to taste this dish before seasoning. If you’re not a fan of goat’s cheese, swap it out for a little grated Parmesan or another cheese of choice.
Serves: 2
Prep and cooking time: 20 mins
Equipment needed: Non-stick frying pan
Pair with: Hawke’s Bay Pinot Noir, €9.99 at Lidl
What you’ll need
1 tsp olive oil
200g chorizo, diced
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 green chilli, finely chopped
250g Oaklands baby plum tomatoes, halved
350ml passata
1 x 500g bag Fresh Select Classic Fresh Gnocchi
1tbsp drained capers
50g soft goat’s cheese
Large handful basil leaves
25g Alesto Pine Nuts, toasted
Sea salt and freshly ground black pepper
What to do
- Heat the oil in a non stick frying pan over a low to medium heat. Add the chorizo and sauté for 3-4 minutes until it’s picked up a little colour. Next stir the shallot, garlic, chilli and tomatoes into the oils the chorizo has released. Sauté for 5-6 minutes until softened.
- Stir the passata into this along with the fresh gnocchi. Bring to a simmer and allow to bubble away for 5-6 minutes until the gnocchi has cooked. Add the capers then season to taste with salt and pepper.
- Tear chunks of the cheese into the gnocchi, stir through with the basil leaves. Serve into bowls and sprinkle with the pine nuts.
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